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Patriotic Oreo Balls

Patriotic Oreo balls are a no-bake Oreo truffle made with Oreo crumbs and cream cheese, chilled into perfect 1-inch rounds, then dipped in smooth white chocolate. Finish with red and blue candy melt drizzle and star sprinkles for red, white, and blue Oreo balls that set cleanly for easy party dessert bites.
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Prep Time 30 minutes
chilling 1 hour
Total Time 2 hours 30 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Oreo base
  • 36 Oreo cookies
  • 8 oz cream cheese softened
White chocolate coating and decoration
  • 16 oz white chocolate melting wafers for dipping
  • 1 Red candy melts for drizzle
  • 1 Blue candy melts for drizzle
  • 1 Red, white, and blue star sprinkles for topping

Equipment

  • 1 food processor
  • 1 baking sheet

Method
 

Make the Oreo cream cheese dough
  1. Crush the Oreo cookies in a food processor until they become fine crumbs with no large pieces remaining.
  2. Mix the Oreo crumbs with the softened cream cheese until fully combined into a thick uniform dough.
Form and chill the truffles
  1. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
  2. Freeze for 30 minutes to firm the balls before dipping.
Dip and decorate
  1. Melt the white chocolate melting wafers according to package instructions until smooth.
  2. Dip each chilled Oreo ball into the white chocolate using a fork, then let excess drip off before returning to the parchment-lined baking sheet.
  3. Melt the red candy melts and blue candy melts separately, then drizzle over the coated balls in thin lines.
  4. Immediately top the drizzled balls with star sprinkles so they adhere while the coating is still wet.
Set before serving
  1. Refrigerate for 30 minutes until fully set before serving.

Notes

Pro tip: keep the chilled balls in the freezer only as long as needed while you dip—firmer truffles help the coating stay smooth and round. Store airtight in the refrigerator for up to 5 days; freeze for up to 2 months and thaw overnight in the fridge before serving. For a quicker, less sweet version, use reduced-sugar cream cheese or white chocolate intended for melting (still follow chilling and setting times).